2014 J. Lohr Vineyard Series October Night Chardonnay
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The 2014 October Night Chardonnay is a fresh, youthful pale straw yellow color, with floral aromas of hyacinth and paperwhites, beeswax, tangerine, pineapple, lime zest and vanilla. The winemaking techniques, usedto enhance the spicy and exotic nature of this Chardonnay, included barrel fermentation in largely one-year-old French oak barrels, followed by malolactic fermentation with lees stirring. The result is a very attractive and complex bouquet with big flavors and weight with a soft, rich and seamless texture.
— Kristen Barnhisel, winemaker, white wines
Arroyo Seco AVA, Monterey County, CA
Best consumed from 2016 through 20185 Years
This wine is the perfect pairing to hazelnut-encrusted chicken, grilled lobster or halibut with orange beurre blanc.
2014 was the warmest vintage in the Arroyo Seco in the last seventeen years, which brought an unusual ripeness of fruit, with Chardonnay flavors leaning more tropical in nature. 2014 also marks the second vintage working with our French viticultural consultant, Xavier Choné, on Chardonnay irrigation in the Arroyo Seco. Moving to more “rainfall-like” - 24 to 36 hour - infrequent irrigation events in the spring with a six to eight week “dry-down” between berry set and veraison before resumption of these longer irrigation events has helped increase aroma intensity and concentration of flavors. Our 2014 harvest of Clone 809 Chardonnay (the backbone of October Night Chardonnay) occurred on October 14th at 26.4° Brix. As with many vineyards in 2014, this was 7 to 10 days earlier than expected.
The vineyards for the October Night Chardonnay lie in J. Lohr’s Block 9 plantings in the Arroyo Seco AVA of Monterey County, near the mouth of the Arroyo Seco River, which provides the vines a slightly more wind- protected environment in which to grow. Comprised largely of Dijon Clone 809 Chardonnay - known in some circles as the Musqué Clone - these vines produce a very distinctive and attractive, powerful floral character. The soil is laden throughout its loamy profile with “Greenfield potatoes,” stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate their heat after sunset, enhancing floral character and richness.